I make a homecooked meal nightly (almost) and here is what is on the menu tonight – I cook the Potatoes first, then the fish; they stay pretty warm while the fish cooks:
* 2 lbs. tilapia fillets
* 1 tsp. salt
* Dash of pepper
* 4 Tbsp. butter, melted
* Lemon Pepper to taste
* Paprika (optional)
Sprinkle both sides of fish fillets with salt and pepper. Arrange into an ungreased baking dish. Melt butter, and brush onto fish; Coat with spices to taste. Cook uncovered into a preheated 350°F oven, until fish flakes easily with fork, for 25 to 30 minutes.
Oven Roasted Potatoes
* 1/8 cup olive oil
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, cubed (I don’t peel mine)
Preheat oven to 475°F. In a large bowl, combine oil, garlic, basil, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
* 5 large carrots, peeled and sliced
* 1/4 cup margarine
* salt and pepper to taste
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Stir margarine and spices. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to combine.
This dinner is a hit with all five – even the picky 8 year old boy loves this!